*These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. Dipped in a spicy peanut sauce, these rolls are a great hot-weather appetizer or light lunch.

What to buy: We like to use natural peanut butter in this recipe. If you use the conventional kind, omit the sugar called for in the sauce. Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!). The rice stick noodles and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand.

Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll, and give yourself plenty of time (and counter space) to make these. Also be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro.

Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.

You can make the peanut sauce a day ahead. Just keep it refrigerated in a covered container. Let it sit for a bit at room temperature before serving.

What to buy

T-fal Specialty Nonstick 3-quart Saucepan

Instructions

For the peanut sauce:

1Whisk all of the ingredients together in a medium bowl; set aside.

For the summer rolls:

1Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.

2Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate.

3Cook the rice noodles according to the package directions. Drain and set aside.

4Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, serrano (if using), cucumber, scallions, and lettuce.

5Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.

6Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using. Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.

7Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.

8Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed.

9If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.

Wine Pairing

2012 Bellarmine Sauvignon Blanc

Pair this Vietnamese favorite with a crisp, dry wine with herbacious notes to complement the basil, mint, cilantro and other green vegetables in these spring rolls. Additionally, this dish calls for a fairly acidic wine to cut through the rich peanut sauce. We found the perfect wine pairing for this dish in the 2012 Bellarmine Sauvignon Blanc.

Recommended from Chowhound

(01:07)

Summer Corn Chowder

Creamy and savory, this summer corn chowder is loaded with sweet kernels of corn, as well as chunks of smoky bacon and tender potato. Pureeing some of the corn helps intensify the soup's velvety texture (heavy cream and milk don't hurt, either). Read more.

Doesn’t this frittata make you want to sit on your porch and watch the sun rise over the Smoky Mountains? This seasonal breakfast recipe has everything that your next brunch needs – protein-rich eggs, creamy cheese, and a hearty helping of squash.